Peruvian Turron de Doña Pepa
- 500 gr Ap Flour
- 1 tsp Salt
- 30 gr Powdered Milk
- 70 gr Karen Berrios Lucuma Powder
- 20 gr Anise toasted
- 50 gr Sesame Seeds toasted and crushed
- 350 gr Shortening
- 5 Egg Yolks
- 1/4 cup water
- 250 gr "Raw Sugar"
- 2 cups White sugar
- 1 1/2 cups water
- 1/2 cup Orange Juice
- 5 Cinnamon Sticks
- 5 Cloves
- 3 Star Anises
- 1 tbsp Whole Pepper
- 2 cups of Diced Pineapples
- 1 Apple diced
- Colored sprinkles and Karen Berrios Cacao Nibs
Boil water with anise then strain anise and reserve both water and anise.
In a bowl sift, flour, salt, milk powder, lucuma powder and add shortening, use a food processor to turn it to a sandy texture (you could use your hands or a fork too).
Add eggs, water, sesame, and anise seeds, integrate, shape it like a "ball" let it rest on the fridge for at least 1 hour.
While that is resting start the syrup.
Once is rested roll the dough and shape it like a rectangle with a 0.5-inch thickness. Bake it for 10 - 12 min at 180C / 350 F, this recipe should get you at least 3 layers.
Add all the ingredients into a pot bring to a boil then simmer for 20 min.
Once it is done, strain it and let it cool down.
Getting all together
Start with a layer of the dough, then cover with syrup, if it is cracked you can add some of the crumbles "patch" the layer. repeat process and end with syrup, then cover with the colored sprinkles and cacao nibs!